Creamy and hot Spinach Artichoke Dip is the perfect party appetizer that is sure to satisfy a crowd every time. It’s cheesy and bursting with flavor. Enjoy with your favorite dippers as a snack, or take it to your next gathering.
Hot Spinach Artichoke Dip Recipe
Dips are a party staple. You can’t go wrong with a good hearty dip with a variety of snacks to dip into it. This is why spinach artichoke dip is so popular. It’s flavorful and full of gooey cheese – what’s not to love? Even if you know a picky eater who isn’t a fan of vegetables, they will love this recipe. The parmesan and garlic, along with the cream cheese, are the dominating flavors. They all work so well together!
Since this dip is made in a skillet, you don’t have to transfer it to a baking dish. All of the cooking is done in a single plan, saving you time with clean up. If I take this dip with me, I’ll prepare it and save the baking time for when I arrive. This way, it can come out perfectly hot and bubbly for the guests to dive into!
You will also love these other versions – Crockpot Spinach Artichoke Dip and Cold Spinach Artichoke Dip, too!
What You’ll Need
The ingredient on this list I don’t typically have in my kitchen is artichoke hearts. However, they are easy to find. Since they are canned, you can purchase them anytime without worrying about when they will spoil.
- Olive Oil
- Onion: Finely chopped yellow onion will work perfectly. I do not recommend red onion for this recipe.
- Garlic: Use minced garlic from a jar or freshly mince it yourself.
- Artichoke Hearts: Canned artichoke hearts can be found with other canned vegetables. They need a rough chop after draining and are good to go.
- Spinach: Transfer the frozen spinach to the refrigerator the night before you prepare the dip. It will need to be completely thawed to remove all of the excess moisture.
- Cream Cheese: Softening the cream cheese will make it easier to combine with the other ingredients.
- Sour Cream
- Mayonnaise
- Mozzarella Cheese
- Parmesan Cheese: Any grated parmesan will do. Freshly grated adds a sharper flavor, but prepackaged works just fine, too.
- Garlic Powder
- Onion Powder
- Red Pepper Flakes: This adds a little kick. If you want to leave it out, you can!
- Salt and Pepper: This will be to your preference. I find a pinch or two of each do the trick.
How to Make Spinach Artichoke Dip
The prep needed for this hot spinach artichoke dip is minimal. Once all the veggies are chopped and pureed, the bulk of the work is done! After it’s baked to perfection, it’s time to eat!
- Prep the Oven. Preheat your oven to 350 degrees F.
- Saute Veggies. Heat a large skillet over medium heat and add olive oil. Saute the onions and garlic for 3-4 minutes or until translucent.
- Add Artichokes and Spinach. Stir in chopped artichoke hearts and spinach. Cook for an additional 2-3 minutes.
- Combine Cheeses and Seasonings. Combine cream cheese, sour cream, mayo, mozzarella, parmesan, garlic powder, onion powder, red pepper flakes, salt, and pepper in a mixing bowl. Make sure all of the ingredients are well incorporated.
- Stir into Cooked Veggies. Add the cream cheese mixture to the skillet and stir well with the sauteed vegetables.
- Bake. Place the skillet into the oven and bake for 15-20 minutes. When the dip is ready, the top with be golden brown and bubbly.
- Cool. Allow the spinach and artichoke dip to cool for a few minutes before serving.
- Serve. Enjoy with crackers, veggies, or whatever you prefer!
Variations
- Cheese: Try shredded fontina or gruyere instead of mozzarella.
- Sour Cream: For a lighter version, substitute Greek yogurt.
- Spinach: You can use fresh spinach instead of frozen. Roughly chop it and blanch it before adding it to the skillet.
- Seasoning: Try adding paprika, cayenne pepper, or dried herbs for a slightly different flavor.
What to Serve With Spinach Artichoke Dip
There are so many ways to enjoy this spinach and artichoke dip. Here are some suggestions, but you can use whatever you enjoy the most!
- Bread: Scoop onto thin bread slices or crostini.
- Veggies: Bell peppers, baby carrots, celery sticks, and cherry tomatoes are some of my favorite dippers.
- Tortilla Chips
- Crackers
- Pretzels
How to Store and Reheat Leftovers
Scoop the leftover dip into an airtight container and store it in the refrigerator. It will stay fresh for 3-4 days. Reheat this spinach artichoke dip in the microwave (in a microwave-safe bowl) or add it to a skillet or baking dish and reheat gently in the oven. Once it’s warm, it’s ready to serve.
More Hot Dip Recipes
- Crockpot Queso Blanco
- Creamy Jalapeno Popper Dip
- Sloppy Joe Dip
- Philly Cheesesteak Dip
- Cheesy Hot Crab Dip
Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 14-ounce can artichoke hearts drained and chopped
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the chopped artichoke hearts and thawed spinach, cooking for an additional 2-3 minutes.
- In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- Add the cream cheese mixture to the skillet with the sautéed vegetables. Stir everything together until well blended and heated through.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the skillet spinach artichoke dip hot with bread slices, tortilla chips or vegetable sticks for dipping. Enjoy!
Last Step:
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Notes
- Feel free to add additional seasonings or spices like paprika, cayenne pepper, or dried herbs to customize the flavor of your dip.
- You can substitute Greek yogurt for the sour cream for a slightly tangier taste.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the oven or microwave before serving.
- This versatile dip can also be used as a delicious topping for baked potatoes, grilled chicken, or as a filling for stuffed mushrooms.
- If you prefer a smoother texture, you can blend the dip using a hand blender or food processor before baking.
- Enjoy this creamy and flavorful skillet spinach artichoke dip as an appetizer or party snack!
Nutrition
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1 thought on “Spinach Artichoke Dip”
Love this! Great for parties or family gatherings.